2-4 fillets Scottish loch trout
500g baby new potatoes
2 slightly crushed garlic cloves
1heaped tsp smoked paprika
1small red chilli deseeded and finely chopped
1/2 tsp powdered cumin
1dessert spoon butter
1-2 tbs olive oil
Bunch fresh coriander
2-3large spring onions
1large avocado
1punnet piccolo vine tomatoes
2-4 limes
Salt pepper
In a bowl mix the potatoes with half the paprika the cumin and a dollop of olive oil throw into an oven proof tray with the garlic cloves season sit with half the butter and roast in a hot oven 15-20 mins then lay the trout fillets on top, dot with a little more butter a little more paprika and roast a further 8-10 mins til potatoes tender and fish plump and cooked. Meanwhile scoop out the avocado and dice, chop the tomatoes and squeeze out to deseed and remove the excess water, finely chop the onions, chop a handful of coriander leaves and add the chopped red chilli then mix all together with the juice of a lime and season.
Serve with lime slices extra coriander leaves and the salsa spooned onto the trout and potatoes ..